Method

For a torte for 6 persons. Scrape the zest from an orange with ¼ lb sugar. Pound the sugar, add ¾ tablespoon freshly squeezed orange juice, sprinkle on lemon salt* the size of half a pea, and stir in a porcelain mortar until the mixture thickens. Spread over the torte, dry out a little, and decorate with jam, fruits, etc.

Lemon icing is also prepared the same way; that is, scrape off lemon zest with ¼ lb sugar and add ¾ spoon freshly squeezed lemon juice.

For a torte triple the size (for 18 persons), double the ingredients for the icing, that is, use ½ lb sugar, etc.

*Presumably this was crystalized citric acid.

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